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page 79
small lump of double refined sugar: This is excellent wine, and has a beautiful
colour.
To make Sarogosa Wine, or English Sack.
To every quart of water put a sprig of rue, and to every gallon a handful of
fennel roots; boil these half an hour, and strain it off, and to every gallon of
this liquor put three pounds of honey; boil it two hours and skim it well; when
it is cold pour it off, and turn it into the vessel, or such casks as are fit
for it; keep it a year in the vessel, and then bottle it. It is a very good
sack.
To make Shrub.
Take two quarts of brandy, and put it in a large bottle, adding to it the juice
of five lemons, the peels of two and half a nutmeg; stop it up, let it stand
three days, and add to it three pints of white wine, and a pound and a half of
sugar; mix it, strain it twice through a flannel, and bottle it up. It is a
pretty wine and a cordial.
To recover Wine that has turued sharp.
Rack off your wine into another vessel, and to ten gallons put the following
powder--Take oyster-shells, scrape and wash off the brown, dirty outside of the
shell, and dry them in an oven till they will powder; put a pound of this powder
to every nine or ten gallons of your wine; stir it well together, and stop it
up, then let it stand to settle two or three days or till it is fine. As soon as
it is fine, bottle it off and cork it well.
To fine wine the Lisbon way.
To every twenty gallons of wine take the white of ten eggs, and a small handful
of salt, beat them together to a froth, and mix them well with a quart more of
wine; then pour the wine and the
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